Chocolate Cherry Lust

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Betty Noel, of Spokane, Washington, contributed this recipe. "This is sinfully rich and devilishly indulgent," Betty says. "My family loves the contrasting textures of fruity crunch-and-cream. This is a dream dessert, from paradise!"

In large bowl, with mixer at low speed, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread cream-cheese mixture over cooled crust in pan; top with cherry-pie filling. Cover and refrigerate.

In same heavy small saucepan over low heat, heat remaining semisweet-chocolate pieces, stirring frequently, until melted and smooth. Set aside to cool.

In large bowl, with wire whisk, beat both packages vanilla instant pudding with milk until thickened, about 2 minutes; beat in melted chocolate. Carefully spread chocolate-pudding mixture over cherry filling; chill at least 2 hours or until set.

At serving time, spread with remaining whipped topping. Peel off foil from molded chocolate in custard cup. Using vegetable peeler, shave chocolate to form curls; sprinkle curls over top of dessert.